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This test consists of 15 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

1. What kind of container does canned meat have to be canned in?
(a) A ventilated container.
(b) A dry container.
(c) An airtight container.
(d) A perspiring container.

2. What does the author say is the quickest way to cook meat?
(a) Spit roasting.
(b) Grilling.
(c) Frying.
(d) Oven cooking.

3. What color is the egg once it has matured?
(a) Grey.
(b) White.
(c) Yellow.
(d) Brown.

4. How can one cook vegetables to avoid flavor loss?
(a) Fry quickly.
(b) Bake slowly.
(c) Boil slowly.
(d) Roast quickly.

5. Which of the following depends on the flavor of the cheese?
(a) The milk's exposure to light.
(b) The climate of the country.
(c) The breeding of the animal.
(d) The age of the animal.

6. What kind of food does Chapter Five examine?
(a) Minerals.
(b) Vegatables.
(c) Meat.
(d) Dairy products.

7. Which of the following liquids can one use to poach a fish?
(a) Water.
(b) Beer.
(c) Wine.
(d) Vodka.

8. What continent does yogurt originate from?
(a) Australasia.
(b) Asia.
(c) Europe.
(d) Africa.

9. Which of the following is a current method of preserving meat?
(a) Canning.
(b) Taping.
(c) Drying.
(d) Salting.

10. What does the author think meat is leaner and younger than it has been in the past?
(a) People demand more quality.
(b) People are concerned about cholesterol.
(c) People are concerned about their blood levels.
(d) People want risk free meat.

11. What continent did sour cream and buttermilk originate from?
(a) Asia.
(b) North America.
(c) Europe.
(d) South America.

12. What kind of cooking does oven roasting ensure?
(a) Half cooking.
(b) Even cooking.
(c) Tender cooking.
(d) Anti bacteria cooking.

13. Which of the following is a fermented dairy product?
(a) Buttermilk.
(b) Single cream.
(c) Milk.
(d) Cheese.

14. What cooking method often results in tender cooked meat?
(a) Barbecuing.
(b) Spit roasting.
(c) Frying.
(d) Grilling.

15. What kind of vitamin do fish and shellfish contain?
(a) Vitamin B.
(b) Vitamin C.
(c) Vitamin A.
(d) Vitamin D.

Short Answer Questions

1. What changes the pigmentation in fruits and vegetables?

2. What curdles the milk to make cheese?

3. What does the author state meat has helped humans to adapt to?

4. What vitamin do Brussels Sprouts contain?

5. What part of the egg is the most nutritious?

(see the answer keys)

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